Crispy, juicy, and oh-so-satisfying, fried chicken cutlets are a weeknight dinner game-changer.
Ready in 30 minutes, this chicken cutlet recipe will show you exactly how long to fry chicken cutlets so they’re golden on the outside and tender on the inside.
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Recipe at a Glance
Prep: 5 min | Cook: ~20 min | Difficulty: Easy
What it is: Thin, tender chicken cutlets coated in Italian-seasoned flour and pan-fried for a classic, crispy, homemade flavor.
Why you’ll love it: Quick, fuss-free, and perfect for weeknights, this family favorite delivers that satisfying crunch without extra effort.
How to make it: Pound the chicken between parchment with a mallet until thin, dredge in Italian-seasoned flour, then pan-fry until golden and cooked through.
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Tried, Loved, and Rated 5 Stars!
⭐⭐⭐⭐⭐
These turned out perfect! I had thin chicken cutlets and only needed 3 min per side💕 Everyone loved them!
-Julie Craig
Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- What is a chicken cutlet?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- What temp to fry chicken cutlets?
- How Long to Fry Chicken Cutlets
- Insider Tips from My Kitchen to Yours
- Storing Tips
- Can you Freeze Fried Chicken Cutlets?
- Recipe FAQ's
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Love FAST Chicken Recipes for Dinner?
- 💬 Comments
What is a chicken cutlet?
A chicken cutlet is a thin, boneless slice of chicken breast that’s pounded or sliced so it cooks quickly. It’s usually breaded and fried until golden, giving you tender meat with a crispy coating.
Serve it with a simple salad, roasted vegetables, or your favorite mashed potatoes for a complete meal.
Looking for more family-friendly chicken recipes to add to your weekly meal plan? Try my Baked Chicken Cutlet Recipes or Chicken Cutlets with Gravy—both are tried-and-true favorites in my kitchen.
Helpful Kitchen Tools
4 Pieces Breading Trays SetMore InformationStainless-Steel Breading TraysMore InformationThe Pioneer Woman Baking DishMore InformationDigital Instant Read Meat Thermometer KitchenMore InformationMeat Tenderizer, Heavy Duty Hammer MalletMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Instead of traditional breadcrumbs, you could use panko breadcrumbs, crushed crackers, or a combination of flour and cornmeal for a different texture.
- Try marinating the chicken cutlets in buttermilk, yogurt, or a mixture of lemon juice and herbs before breading for added flavor and tenderness.
- For this recipe I used Italian seasoning, but you can easily use your favorite seasoning such as garlic powder, homemade ranch dressing or even use my Homemade Spice Rub that I use for my Roasted Chicken Recipe.
- You could use this recipe for chicken tenders or boneless, skinless chicken thighs.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Place chicken breasts between sheets of parchment paper on a cutting board. Using a sharp knife, slice each breast lengthwise into thin cutlets. Gently pound the cutlets with a mallet until evenly thin.
Step 2: In one shallow dish, whisk together egg and milk. In another shallow dish, combine flour and Italian seasoning. Dip each chicken cutlet in the egg mixture, allowing excess to drip off, then coat thoroughly in the flour mixture.
What temp to fry chicken cutlets?
The ideal temperature for frying chicken cutlets is 350°F (175°C). This will make sure that the chicken cooks through evenly without burning on the outside.
Using a deep-fry or candy thermometer is the best way to ensure your oil maintains a steady temperature of 350°F for perfectly fried chicken cutlets.
To easily check if your oil is hot enough, simply flick a few drops of water into the pan. If the oil is ready, the water will sizzle and pop vigorously.
How Long to Fry Chicken Cutlets
Step 3: Heat 1 inch of oil to 350°F in a large skillet. Fry chicken for 3-4 minutes per side, or until browned and reaching 165°F internally. Drain on paper towels and serve.
Insider Tips from My Kitchen to Yours
✔️ DO pound the chicken cutlets evenly so they cook quickly and stay tender inside.
❌ DO NOT overcrowd the skillet—fry in batches so the cutlets stay crispy, not soggy.
Storing Tips
Refrigerator: Allow the chicken cutlets to cool completely to room temperature. Place the cooled cutlets in an airtight container or a resealable plastic bag in the refrigerator for up to 3-4 days.
Can you Freeze Fried Chicken Cutlets?
Freezer: Arrange the cutlets in a single layer on a baking sheet lined with parchment paper. Then place the baking sheet in the freezer to "flash freeze" for 1 hour. Once frozen, transfer the cutlets to an airtight container or a freezer-safe resealable bag and store for up to 2-3 months for best quality.
Thawing and Reheating: Allow the chicken to defrost in the refrigerator overnight. Reheat in a preheated 350°F oven for 15-20 minutes or until heated through and crispy. You can also reheat in the air fryer for about 8-10 minutes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The oil temperature should be heated to 350° F.
Use either vegetable oil or canola oil to fry cutlets.
Fry chicken cutlets in a skillet over medium to medium-high heat for 3 to 4 minutes per side, until golden brown and cooked through (165°F internally). Avoid overcrowding the pan to maintain steady oil temperature and crisp results.
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📖 Recipe Card
Fried Chicken Cutlets - 30 Minute Recipe
Video
Ingredients
- 2 large boneless skinless chicken breasts, sliced in half lengthwise and pounded thin.
- 1 large egg
- ¾ cup milk
- 1 cup all-purpose flour
- 1 teaspoon Italian seasoning
Method
- Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
- Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
- Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
- In a large, heavy, cast iron skillet or frying pan, heat about 1 inch of oil to 350 F while you prepare the chicken cutlets.
- In a flat shallow bowl, whisk the egg and milk together.
- In a separate flat shallow bowl, combine the flour and Italian seasoning.
- Dip a chicken cutlet in the egg and milk mixture, making sure both sides are coated. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
- Fry the chicken for about 3 to 4 minutes on each side, until browned and the internal temperature reaches 165 degrees F.
- Drain the chicken on layers of paper towels or a piece of parchment paper.
- Serve immediately.
Nutrition
Notes
Tips
- Pound chicken evenly so it cooks quickly and stays tender.
- Use a large skillet and fry in batches to keep the coating crispy.
- Let cutlets rest on a wire rack after frying to prevent sogginess.
Storage & Make Ahead
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to bring back crispiness.
- Bread chicken cutlets ahead of time and refrigerate for up to 24 hours before frying.
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Paula Short says
Oh my Lois, this sounds so good. I think I'm going to try this tonight.
Thanks so much for sharing with Sweet Tea & Friends this month dear friend. I'm so happy you're here.
Lois says
Thank you!
Kathy Erins says
I loved this recipe. It was easy, quick, and very good! I'd put it up against anyone's Parmesan-crusted chicken. If you like Parmesan, just add it to this one.
Lois says
Thank you so much! I’m so glad you loved the recipe—it’s one of our favorites too! Great tip on adding extra Parmesan... you can never have too much cheese, right? 😊 Thank you for the 5-star review!!!
Julie craig says
These turned out perfect!
I had thin chicken cutlets and only needed 3 min per side💕 everyone loved them 😁 I didn't have a mallet so I used a fork on both sides.
Lois says
That's a really good idea too! Thank you for sharing your comment.
Debra says
Can I use chicken tenders . Love fried chicken but I have trouble getting them golden brown
Lois says
Yes! Chicken tenders will work nicely for this recipe! Thank you for visiting!